Fall Salad With Corn, Pistachios And Quinoa
THE IMPORTANCE OF HERBS IN THE MEDITERRANEAN DIET: Herbs are widely used in the Mediterranean Diet. They are used not only as flavor enhancers but also because of their medicinal properties. The contribution of the traditional herbs of the region to good health is indeed incredible. Herbs such as parsley, oregano, rosemary and, thyme, marjoram are growing wild in the Mediterranean. Let’s not forget the wide use of garlic and other herbs such as caraway, cumin, and coriander. These herbs have been studied and found to be powerhouses of beneficial phytonutrients. So regular consumption of these herbs can lead to good health and prevention of chronic disease.
RATING
SERVES
4
PREP TIME
15 min
COOK TIME
25 min
RECIPES
Ingredients
- 1 cup quinoa
- 3 Tbsp extra-virgin Greek olive oil
- 3 cups corn kernels
- 3 small zucchini diced
- 1 large spring onion thinly sliced
- 3 Tbsp lemon juice
- 1/2 cup chopped cilantro
- Sea salt and freshly ground black pepper to taste
- 1/2 cup unsalted pistachios to garnish
Instructions
-
Wash quinoa under running water and cook with 2 cups of water for 15-20 minutes. Cook according to packet instructions until tender. All the water should be fully absorbed – if not, drain well through a fine sieve. Allow to cool.
-
While the quinoa is cooling, heat the olive oil in a large, heavy frying pan over high heat and cook corn, and zucchini, stirring to prevent sticking until softened, about 5 minutes.
-
Toss into quinoa along with all remaining ingredients. Season with salt and pepper and serve.
Notes
HERB ALTERNATIVES TO CILANTRO: Parsley, basil, mint, oregano, marjoram, and dill.
